Creamy Broccoli Cheddar Soup (Printable)

Roasted broccoli blended with sharp cheddar and cream into a velvety, comforting soup ready in 50 minutes.

# What You Need:

→ Vegetables

01 - 1 large head broccoli (about 500 g), cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 ½ cups sharp cheddar cheese, grated
05 - 1 cup heavy cream
06 - 2 tablespoons unsalted butter

→ Pantry

07 - 3 cups vegetable broth
08 - 2 tablespoons olive oil
09 - 2 tablespoons all-purpose flour
10 - ½ teaspoon salt (or to taste)
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg (optional)

# How-To:

01 - Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until golden and tender.
02 - In a large pot, melt butter over medium heat. Add onion and cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over onions and garlic. Cook for 2 minutes, stirring constantly, to form a roux.
04 - Slowly whisk in vegetable broth, ensuring no lumps remain. Bring to a simmer.
05 - Add roasted broccoli to the pot (reserve a few florets for garnish if desired). Simmer for 8 minutes.
06 - Using an immersion blender (or in batches in a blender), puree the soup until completely smooth.
07 - Stir in heavy cream, grated cheddar, and nutmeg. Cook over low heat, stirring, until cheese is melted and soup is creamy. Adjust seasoning as needed.
08 - Ladle into bowls, garnish with reserved broccoli florets and extra cheddar if desired. Serve hot.

# Expert Advice:

01 -
  • Roasting the broccoli gives you deep, sweet flavors you can't get from steaming or boiling.
  • The soup comes together in under an hour but tastes like you simmered it all day.
  • Sharp cheddar melts into something silky and rich without any graininess if you keep the heat low.
  • It reheats beautifully, so leftovers actually get better as the flavors settle overnight.
02 -
  • Keep the heat low when you add the cheese or it will turn grainy and oily instead of melting smoothly.
  • Roasting the broccoli is not optional, it's the difference between a good soup and one that tastes like baby food.
  • If your soup is too thick after blending, thin it with a little extra broth or cream instead of water.
03 -
  • Grate your own cheddar from a block, pre shredded cheese has anti caking agents that make the soup grainy.
  • Taste the soup before you add all the salt, good broth and cheese can be salty enough on their own.
  • If you want an extra smooth texture, strain the soup through a fine mesh sieve after blending, though I rarely bother.
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